Chicken Cordon Bleu Biscuit Casserole Food

CHICKEN CORDON BLEU CASSEROLE

Steps:

• Dip chicken in egg and milk mixture, then toss with bread crumbs, coating well.
• Brown in a little oil until golden.
• Place chicken in a baking dish, add cheese and ham.
• Mix soup with 1 cup of milk and pour over all.
• Bake at 350°F for 30-35 minutes, or until tender and bubbly.

CORDON BLEU CASSEROLE

Steps:

• Preheat oven to 350°F.
• Place bread slices in the bottom of a greased 9x13-inch pan.
• Layer chicken, cream cheese slices and ham over bread.
• Sprinkle with 1 cup shredded Swiss cheese.
• Top with broccoli.
• Combine soup and pepper; spoon over broccoli.
• Top with remaining cheese.
• Bake uncovered at 350°F for 50 to 55 minutes or until bubbly.

CHICKEN CORDON BLEU CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat egg and 1/2 cup milk together until combined. Stir in the chicken chunks to coat, then drain, and coat with bread crumbs. Heat oil in a large skillet to 375 degrees F (190 degrees C). Fry breaded chicken cubes in hot oil until golden brown on all sides, then remove, and drain on paper towels.
• Place chicken cubes in a glass baking dish, along with the Swiss cheese, and ham. Stir together the soup with 1 cup milk, pour over casserole.
• Bake in preheated oven until golden brown and bubbly, about 30 minutes.

CHICKEN CORDON BLEU BUBBLE-UP BAKE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
• In large microwavable bowl, mix cream cheese and 1 cup of the Swiss cheese. Microwave uncovered on High 1 minute, stirring after 30 seconds, until softened and cheese is starting to melt; add additional 30-second intervals as needed. Beat in milk with whisk until mostly smooth; mixture may still be slightly lumpy.
• Separate dough into 8 biscuits; cut each into sixths. Gently stir into cream cheese mixture; stir in chicken and ham. Spoon into baking dish. Top with remaining 1 cup cheese.
• Bake 35 to 40 minutes or until deep golden brown and biscuits are baked through. Sprinkle with green onions.

CHICKEN CORDON BLEU CASSEROLE

Steps:

• Lightly grease a 13x9-inch baking dish.
• Layer bread, Swiss cheese, and provolone in prepared baking dish.
• Spread mustard over provolone cheese.
• Sprinkle with prosciutto, and top with chicken strips.
• In a medium bowl, whisk together eggs and half-and-half.
• Whisk in sour cream, fresh herbs, salt and pepper.
• Pour egg mixture over layered casserole.
• Cover, and refrigerate for 2 hours.
• Let sit at room temperature for 1 hour before baking.
• Preheat oven to 350 degrees.
• Cover with crushed croutons.
• Bake for 45 minutes to 1 hour, or until hot and bubbly.

CHICKEN CORDON BLEU BISCUIT CASSEROLE

Steps:

• Melt butter in saucepan over low heat and blend in flour, salt,& pepper.
• Cook over low heat,stirring until mixture is smooth and bubbly.
• Stir in milk until smooth, let boil for about 1 minute and remove from heat.
• Add chicken and ham to butter/milk mixture.
• Spread into an 11x7 pan and cover with sliced cheese.
• Place biscuits on top (I usually flatten in the palm of my hand so that they fit better and bake faster).
• Pour melted butter over biscuits and sprinkle with breadcrumbs.
• Bake at 350 for 15-20 minutes, or until filling is hot and bubbly and biscuits are browned, and enjoy!

CHICKEN CORDON BLEU CASSEROLE FOR TWO

Steps:

• Preheat oven to 400 degrees.
• Line with foil and lightly spray a small baking sheet with nonstick spray.
• Melt butter over medium high heat in a saute pan.
• Add chicken and saute until beginning to brown, about 5 minutes.
• Stir in shallots and saute until softened, 2 minutes.
• Sprinkle mixture with flour, cook 1 minute.
• Combine apple juice and broth; slowly add to chicken in saute pan, stirring constantly to avoid clumping.
• Stir in cream, Parmesan, mustard, and thyme; simmer after each addition until sauce is thickened, about 5 minutes.
• Add BLANCHED broccoli; season with salt and cayenne pepper.
• Reduce heat to low.
• Hollow out loaves by cutting off tops and tearing out insides. (Remove as much bread as possible.).
• Compress any remaining bread inside loaves to make room for filling-you need space.
• Toast loaves directly on oven rack, about 5 minutes; remove to prepared baking sheet.
• Arrange ham slices in bottom of each loaf.
• Using a slotted spoon, divide chicken mixture evenly between rolls, RESERVING sauce in pan for last step.
• Top the chicken in each loaf with a slice of Swiss and sprinkle with 1 teaspoon Parmesan.
• Bake "casseroles" until cheese melts, 7-10 minutes. (For extra browning, broil casseroles on high, 3-5 minutes.).
• Serve each casserole with reserved cream sauce.

CHICKEN CORDON BLEU CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Meanwhile, in microwave safe bowl, place potatoes and 2 Tblsp water. Cover with waxed paper and microwave on high for 3-4 minutes until potatoes are tender.
• Add remaining ingredients and toss to mix.
• Put in 13x9 baking dish and bake, uncovered, 50-55 minutes until chicken is done and cheese begins to brown.

CHICKEN CORDON BLEU CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• In large microwave safe bowl, place potatoes and 2 tablespooons of water. Cover the bowl, and microwave on high for 3 to 4 minutes or until potatoes are fork tender, stirring once.
• Add chicken and all remaining ingredients to potatoes. Toss well.
• Transfer mixture to 9x13 baking dish.
• Bake uncovered for 50-55 minutes or until chicken no longer shows pink and cheese is bubbly.
• NOTE: Spray casserole dish with cooking spray or foil line the casserole dish for easier clean up.____This can be assembled the night before and then cooked right before serving.

CHICKEN CORDON BLEU CASSEROLE

Steps:

• Preheat oven to 375.
• Season the chicken with salt and pepper, to taste. Cook the chicken in a large skillet over Medium/High heat until it is no longer pink. Remove from heat, drain and set aside.
• In a large bowl, mix the cream of chicken soup, cream of celery soup, milk, white wine, garlic powder and seasoned salt. Whisk until well combined.
• Stir chicken and ham into the soup mixture.
• In the pan used to cook the chicken, heat the olive oil over Medium/High heat. Add the peppers and saute for 5 minutes.
• Stir peppers into the chicken/ham/soup mixture until well combined.
• Stir the cooked penne into the chicken/ham/soup/pepper mixer and mix gently until combined.
• Spray a large glass baking dish with cooking spray and pour the mixture into the dish. Spread it out evenly.
• Layer Swiss cheese on top of the chicken/soup mixture (or sprinkle cheese evenly over the top if using shredded).
• In a small bowl, add Panko.
• Pour melted butter over Panko and mix around until the crumbs are moist.
• Sprinkle the crumbs over the cheese.
• Cover with foil and bake 30 minutes until cheese is melted and chicken/soup mixture is hot.
• Uncover and turn oven to broil. Broil until the crumbs begin to brown (about 5 minutes).

CHICKEN CORDON BLEU CASSEROLE

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with 1 tablespoon butter.
• Put the ham on a paper towel-lined plate and microwave for about 3 minutes to reduce the moisture content. Mix together the Swiss and Monterey Jack cheese in a bowl.
• Put about a third of chicken in a layer in the bottom of the prepared baking dish. Top with half the ham. Sprinkle over 1/4 cup of the mixed cheese. Repeat 1 more time, then finish with a layer of chicken.
• Melt the remaining 5 tablespoons butter in a skillet over medium heat. Put the panko in a bowl, pour in half of the melted butter, mix well and set aside.
• Add the flour to the remaining butter in the skillet and cook for 2 to 3 minutes, whisking out any lumps. Whisk in the milk, broth, Dijon and cayenne and let it cook until it begins to thicken. Remove from the heat and stir in 1 cup of the cheese until melted. Season with salt and pepper.
• Pour the sauce over the casserole. Sprinkle over the remaining 1 cup cheese, then the panko mix. Bake until the top is browned and the casserole is bubbling, 25 to 30 minutes.

CHICKEN CORDON BLEU CASSEROLE

Steps:

• Preheat the oven to 375 F.
• In a large sauté pan or skillet, melt the butter over medium heat and add the onion, sautéing for about 5 minutes, until the onions are translucent. Add the mushrooms and sauté until they are cooked through, about another 5 minutes. Add the garlic, thyme and the flour and stir, coating the vegetables completely and cooking for about 2 minutes, until you just feel the flour begin to stick to the pan.
• Add the milk in 3 additions, stirring or whisking after each addition. Bring the sauce to a simmer, stirring constantly, and then add the diced chicken and ham, returning the sauce to a simmer. Add the Swiss and 1/3 cup of the Parmesan cheeses and stir until the cheese has melted and the sauce is smooth. Stir in the vermouth (if using) and season to taste. Spoon the mixture into a casserole dish (or you can simply bake in the skillet if it is ovenproof).
• Stir the breadcrumbs and remaining 1/3 cup of Parmesan and sprinkle this over the casserole. Bake it uncovered for about 30 minutes, until it is bubbling around the edges. Allow the casserole to sit 10 minutes before serving.
• The casserole can be served on its own, over cooked pasta, potatoes or rice, or with toasted garlic bread.